Preheat oven to 400 degrees. In a large bowl, toss together butternut squash, 2 tablespoons olive oil, sage, thyme, salt and pepper. Spread in a single layer on a baking sheet. Place carrots, remaining tablespoon olive oil, salt and pepper in the bowl; toss together, then spread in a single layer on another baking sheet. Place both baking sheets in the oven. Roast carrots about 20 minutes, until tender; roast butternut squash 20-25 minutes until tender.